Savory Oyster Sorbet

(Yields 3 cups)
Courtesy of Joe Scully
In a saucepan, stir together lemon peel, water, and sugar. Bring to a boil, then reduce heat to medium and simmer for five minutes. Remove from heat, and allow to cool. Transfer to a bowl and add lemon juice, mineral water, shallot, salt, and pepper. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions for an hour and a half. (Note: If you do not have an ice cream maker, freeze in a tall canister.) Remove and stir with a whisk. Return to the freezer and stir once every hour for four more hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product. To serve, shuck oysters and scoop one tablespoon onto each. Serve immediately.